Stuffed Sweet Peppers Italian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage.

Bake for 30-40 minutes, or until the peppers are starting to look tender, and the cheese is melted and golden brown. Cool peppers for a few minutes before serving.

I stuffed and placed the peppers in a baking dish, poured water around them, and drizzled olive oil on top. Drummond called for covering the stuffed peppers with foil for the first 30 minutes of the ...

Nestle the peppers in the sauce, cover and simmer until the filling is cooked through and the peppers are tender, about 1 hour. Serve topped with sauce. Mashed potatoes are also traditionally served.

Stir in the cooked rice and pumpkin seeds. Put a tablespoon or two of cheese in the pepper, fill part way with rice stuffing, then some more cheese. Top it off with more rice mix; a layering effect.

6. Grill the peppers over indirect heat to soften the peppers and melt the cheese. If desired, move the peppers into direct heat to char and add grilled flavor. 7.

To make the peppers, preheat the oven to 220C/200C Fan/Gas 7. Stuff the peppers with the filling. Pour half the sauce into a baking dish that will snugly hold the peppers.